The junior NBA stars went flying through the house. The rain poured down and the laundry piled high. A little orange plastic ball flung from one to the other, the competition on to see who could make the most outrageous shot to the "Junior Slam" basket hung in the family room. Basketball shoes everywhere, she closed the kitchen door to find solace in her standard lunch fare: a big bowl of beautiful greens, toasted almonds and oranges drizzled with a heavenly Asian Dressing; a cup of ginger tea or just water with lemon. Yes! An indulgent yet healthy lunch made quicker than you can say Allen Iverson.
Asian Orange Salad is delicously versatile, the most important elements being fresh greens and the Asian Dressing which, to me, is like magic. Use a few odds and ends of various nuts you have and toast them lightly and crunch them up for this salad. Use what you like; use what you have and find a little solace in this tasty Asian Orange Salad.
asian orange salad
Romaine lettuce and/or spinach and/or kale, washed and dried
Almonds or walnuts, toasted and broken
Fresh orange slices
Red onion, chopped
Water Chestnuts, sliced, drained
or, more simply
Romaine lettuce or spinach and/or kale, washed and dried
Whatever fruit is on hand
Toasted nuts of choice
asian style dressing
1/2 packet Stevia or 2 tsp. sugar
1 clove garlic, minced
1/2 " fresh ginger root peeled and minced, or 1/4 tsp. ground ginger
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1/2 cup grapeseed oil
Place all ingredients, except the oil in a jar. Shake the jar vigorously, add the oil and shake again. Use immediately or chill until ready to use. Extra dressing can be labeled and refrigerated for 1 week.